I'm not sure this process would work for that. To my understanding curd makers are more for fresh yogurts and probably don't get to a high enough temperature for hard cheeses. Also cheese types are heavily dependent on the cultures used to make them. You would need some source of the cultures in order to make different types of cheese.

It is pretty great to have several pounds of cheese on hand. Give it a go, worse case scenario you are out a couple of gallons of milk and some time.

If you liked this 'ible please remember to vote for me in the cheese challenge!

The brine is just salt and water. Keep adding salt to warm watter yntil no more will dussolve. I try not to over think it if/when I do brine. I have reused the whey for brine water as well. I have not noticed a huge difference.

When i was keeping track of the costs it was about neck and neck with store bought cheese. The real variable is whatever the going rate for milk was. The other ingredients are fairly inexpensive.